Stuffed Mushrooms

STUFFED MUSHROOMS

6 Tbsp. butter or margarine, melted
16 slices (1/2 inch thick) French bread or 8 slices Italian bread
16 large (1 1/2 inch) or 8 jumbo (3 to 4 inches) mushrooms
2 Tbsp. freshly squeezed lemon juice
1 large egg
1/2 lb. blue cheese, crumbled
16 large walnut pieces
Parsley sprigs
Fresh or canned red pepper strips (optional)

Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Lightly butter both sides of bread, using 4 Tbsp. of the butter; arrange on prepared baking sheet. Bake 5 minutes, turning once, or until lightly browned on both sides. Remove from oven and set aside. Use damp paper towels to wipe mushrooms, being sure to remove all dirt and sand. Pat dry with paper towels. Gently twist each mushroom stem to remove. (Reserve these mushroom stems for use in a salad or soup.) In a large bowl, toss mushroom caps in fresh lemon juice; drain. Discard remaining lemon juice. Place 2 Tbsp. melted butter in bowl; add mushroom caps and toss again. Place one cap stem side up on each slice of toasted bread on baking sheet. In a small bowl, beat egg with a fork; stir in blue cheese. Spoon cheese mixture into mushroom caps, dividing evenly. (At this point, mushroom caps can be covered lightly with plastic wrap and refrigerated for up to 1 hour before you broil and serve them.) Broil mushroom caps about 8 to 10 inches from heat source for 5 to 6 minutes or until golden brown. Remove from broiler; use tongs to place on serving platter. Place a walnut piece, a parsley sprig and two red pepper strips on top of each stuffed mushroom. Serve mushroom caps hot. Makes 8 servings.